The Experts below are selected from a list of 12135 Experts worldwide ranked by ideXlab platform
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
-
use of viscera extract from hybrid catfish Clarias macrocephalus Clarias gariepinus for the production of protein hydrolysate from toothed ponyfish gazza minuta muscle
Food Chemistry, 2013Co-Authors: Sappasith Klomklao, Hideki Kishimura, Soottawat BenjakulAbstract:Abstract Proteolytic activity of viscera extract from hybrid catfish (Clarias macrocephalus × Clarias gariepinus) was studied. The optimal pH and temperature were 9.0 and 50 °C, respectively, when toothed ponyfish (Gazza minuta) muscle was used as a substrate. When viscera extract from hybrid catfish was used for the production of protein hydrolysate from toothed ponyfish muscle, extract concentration, reaction time, and fish muscle/buffer ratio affected the hydrolysis and nitrogen recovery (NR) (p
Shun Wada - One of the best experts on this subject based on the ideXlab platform.
-
dietary and seasonal effects on the dorsal meat lipid composition of japanese silurus asotus and thai catfish Clarias macrocephalus and hybrid Clarias macrocephalus and Clarias galipinus
Comparative Biochemistry and Physiology A-molecular & Integrative Physiology, 2002Co-Authors: Nobuya Shirai, Hiramitsu Suzuki, Shigeru Tokairin, Hiroshi Ehara, Shun WadaAbstract:The effects of dietary lipids and seasonal variation on the lipids of wild and cultured catfish (Japanese catfish, Silurus asotus; Thai catfish, Clarias macrocephalus and hybrid Clarias macrocephalus x Clarias galipinus) were determined by analysis of the lipid content and fatty acid composition of their dorsal meat. The predominant fatty acids of dorsal meat were 16:0, 18:1n-9, 18:2n-6, 20:4n-6 (arachidonic acid, AA), and 22:6n-3 (docosahexaenoic acid, DHA). The DHA content in the diet of Japanese catfish was higher than that in the diet of Thai catfish, and this was reflected in the dorsal meat of the Japanese catfish, which had a remarkably high percentage of DHA compared with the meat of the Thai catfish. Cultured Japanese catfish had a higher percentage of 18:2n-6 than Thai fish and a lower percentage of AA in winter than in summer season. There were also seasonal variations in the percentage of n-6 fatty acids in Japanese catfish. In summer, the fatty acid composition of the cultured Japanese catfish was similar to that of the wild catfish. These fatty acid changes in the lipid classes, triacylglycerol, phosphatidylcholine and phosphatidylethanolamine were similar to those observed for total lipids. These results indicate that the percentage of DHA in the dorsal meat of catfish is influenced by dietary fatty acid, and it may be that it can be increased in cultivated fish by administering a diet containing a large amount of DHA.
P K Meher - One of the best experts on this subject based on the ideXlab platform.
-
effect of dietary protein level on growth survival feed utilisation and body composition of hybrid Clarias catfish Clarias batrachus Clarias gariepinus
Animal Feed Science and Technology, 2003Co-Authors: S S Giri, A.k. Sahu, S. K. Sahoo, P K MeherAbstract:Abstract A feeding trial was conducted to study the effect of iso-energetic diets containing 250 (D 1 ), 300 (D 2 ), 350 (D 3 ) and 400 g (D 4 ) crude protein (CP) kg −1 dry matter (DM), in hybrid post-larvae of Clarias batrachus ♀ × Clarias gariepinus ♂. Triplicate groups of post-larvae with mean initial body weight 67±6 mg were reared in cement tanks ( 4 m ×1 m), in outdoor rearing system and fed diets at 10% of body weight for 30 days. Performance was judged on the basis of growth (specific growth rate, SGR), percent survival, feed conversion ratio (FCR) and protein efficiency ratio (PER), which were influenced both linearly and quadratically. An increase in body weight gain, SGR, PER and decreased FCR was observed with increasing dietary protein. The percent survival was increased linearly ( P P Clarias catfish were studied. The α-amylase activity decreased linearly ( P The fish accumulated increasing (linear component, P Clarias catfish post-larvae require 365 g dietary crude protein kg −1 diet.
Sappasith Klomklao - One of the best experts on this subject based on the ideXlab platform.
-
use of viscera extract from hybrid catfish Clarias macrocephalus Clarias gariepinus for the production of protein hydrolysate from toothed ponyfish gazza minuta muscle
Food Chemistry, 2013Co-Authors: Sappasith Klomklao, Hideki Kishimura, Soottawat BenjakulAbstract:Abstract Proteolytic activity of viscera extract from hybrid catfish (Clarias macrocephalus × Clarias gariepinus) was studied. The optimal pH and temperature were 9.0 and 50 °C, respectively, when toothed ponyfish (Gazza minuta) muscle was used as a substrate. When viscera extract from hybrid catfish was used for the production of protein hydrolysate from toothed ponyfish muscle, extract concentration, reaction time, and fish muscle/buffer ratio affected the hydrolysis and nitrogen recovery (NR) (p
Nobuya Shirai - One of the best experts on this subject based on the ideXlab platform.
-
dietary and seasonal effects on the dorsal meat lipid composition of japanese silurus asotus and thai catfish Clarias macrocephalus and hybrid Clarias macrocephalus and Clarias galipinus
Comparative Biochemistry and Physiology A-molecular & Integrative Physiology, 2002Co-Authors: Nobuya Shirai, Hiramitsu Suzuki, Shigeru Tokairin, Hiroshi Ehara, Shun WadaAbstract:The effects of dietary lipids and seasonal variation on the lipids of wild and cultured catfish (Japanese catfish, Silurus asotus; Thai catfish, Clarias macrocephalus and hybrid Clarias macrocephalus x Clarias galipinus) were determined by analysis of the lipid content and fatty acid composition of their dorsal meat. The predominant fatty acids of dorsal meat were 16:0, 18:1n-9, 18:2n-6, 20:4n-6 (arachidonic acid, AA), and 22:6n-3 (docosahexaenoic acid, DHA). The DHA content in the diet of Japanese catfish was higher than that in the diet of Thai catfish, and this was reflected in the dorsal meat of the Japanese catfish, which had a remarkably high percentage of DHA compared with the meat of the Thai catfish. Cultured Japanese catfish had a higher percentage of 18:2n-6 than Thai fish and a lower percentage of AA in winter than in summer season. There were also seasonal variations in the percentage of n-6 fatty acids in Japanese catfish. In summer, the fatty acid composition of the cultured Japanese catfish was similar to that of the wild catfish. These fatty acid changes in the lipid classes, triacylglycerol, phosphatidylcholine and phosphatidylethanolamine were similar to those observed for total lipids. These results indicate that the percentage of DHA in the dorsal meat of catfish is influenced by dietary fatty acid, and it may be that it can be increased in cultivated fish by administering a diet containing a large amount of DHA.